Mexican Tofu Scramble

Breakfast, Dinner: Vegan, Vegetarian, Gluten free

This is a simple and versatile dish that can be transformed into a hearty breakfast or simple and flavoursome dinner. I have posted photos of this many times on my Instagram page and finally got a chance to put pen to paper and write it down for you.

Ingredients:

Ground cumin

Ground coriander

1 Cup black beans or kidney beans

375g firm organic tofu

Tomato paste

2 ripe tomatoes- diced

3 Tbsp Mexican hot sauce (salsa picante)

1 1/2 cups of greens (I like to use kale)

1 clove of garlic- crushed

1/4 cup water

Method:

Crumble tofu into a pan with cumin, coriander and garlic. Turn over till tofu begins to cook (approx 2mins)